Shrimp Cakes
I love shrimp recipes because shrimp is my favorite seafood.
Shrimp cakes are definitely one of my favorites, especially Thai version of them.
This Thai shrimp cake recipe is from my good friend Robert Danhi’s Easy Thai Cooking cookbook.
If you love Thai recipes and wish to explore beyond green curry, Tom Yum and Pad Thai and Pad See Ew, please try this Thai shrimp cakes recipe.
I will assure you that this is the best and most delicious recipe ever!
How to Make Shrimp Cakes?
It’s very easy to make Thai shrimp cakes. The recipe calls for only a few ingredients:
- Peled and deveined shrimp (size doesn’t really matter in this recipe)
- Thai red curry paste
- Long beans
- Coconut milk
Roughly chopped up the shrimp to form a sticky shrimp paste. You may also use a food processor to process the shrimp into a fine paste.
Next, shape the shrimp into a patty.
The final step is to pan fry the shrimp cakes with cooking oil. Serve them with Thai sweet chili sauce.
Frequently Asked Questions
Can I Use Cooked Shrimp to make Shrimp Cakes?
No, you cannot use cooked shrimp for this recipe.
In order to form the cakes, you will need raw shrimp.
Are Shrimp Cakes Keto?
Yes, they are. There is no carb in the recipe, so they are 100% keto-friendly.
How Many Calories Per Serving?
This recipe is only 152 calories per serving.
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
Thai Shrimp Cake
Thai Shrimp Cake - best Thai shrimp cake recipe loaded with shrimp, red curry, long beans and served with sweet chili sauce. So good!
Ingredients
- 8 oz. (250 g) peeled and deveined raw shrimp, roughly chopped
- 2 tablespoons red curry paste
- 1 large egg
- 2 teaspoon fish sauce
- 1 tablespoon sugar
- 2 tablespoons coconut milk
- 1/4 cup (25 g) chopped long bean/ green beans
- 2 tablespoons roughly chopped Thai basil leaves
- 2 tablespoons oil
Sweet Chili Sauce:
- 1/4 cup (65 ml) Thai sweet chili sauce
- 1 tablespoon fresh lime juice
- 2 teaspoon chopped coriander leaves, cilantro
- 1 teaspoon minced ginger
Instructions
- Prepare the Sweet Cilantro Sauce by whisking all the ingredients together in a small bowl and then set aside.
- Spread the shrimp on a plate and chill the shrimp in the freezer for 15 minutes(this can ensures the springy texture of the shrimp cakes). Meanwhile get all your other ingredients ready. Combine the chilled shrimp, red curry paste, egg, fish sauce, sugar and coconut milk in a food processor or blender. Process until smooth, about 30 seconds. Transfer the mixture to a mixing bowl. Mix in the green beans and basil.
- Because different brands of curry pastes have differing amounts of salt you'll want to make a sample shrimp cake first by saute 1 tablespoon of the mixture in a skillet(frying pan). Taste, and if necessary, adjust the seasoning with fish sauce and salt.
- Heat a large skillet over medium heat. First use 1 tablespoon of the oil to coat the skillet, use a measuring spoon to drop 1 tablespoon of the paste into the skillet. With a damp finger, flatten the paste slightly to about 1/2" thick. Make about 10 of these shrimp patties in the skillet.Cook the cakes until they are golden brown on each side and cooked through, about 2 minutes per side. Wipe out the skillet with a paper towel, make more patties from the remaining paste and cook the same way. Serve with a side bowl of the Sweet Chili Sauce.
Nutrition Information
Serving Size
5 peopleAmount Per Serving Calories 152Total Fat 9gSaturated Fat 6gCholesterol 90mgSodium 586mgCarbohydrates 11gFiber 1gSugar 9gProtein 8g
An
This recipe didn’t work. The egg separated from the other stuff. I used cooked prawns though??
Rasa Malaysia
Hi An, you cannot use cooked prawn, it won’t work.
Linda
Hi, I made these as a starter for a dinner party followed by a Thai Green Curry and they were fabulous. I want to use this recipe again for another dinner party. Is it ok to make the cakes the day before and heat them in the oven before serving as a starter?
Rasa Malaysia
Hi Linda, thanks for trying the Thai shrimp cake. You sure can make the shrimp cake before and reheat.
janice
I made this once and it was yummy. Do you know if it is possible to prepare and freeze the paste in advance? Just so i can prep on weekends and cook them on a weekday? thanks!
Rasa Malaysia
Sure yes you can freeze and defrost and make later.
Ioana
Made these shrimp cake for lunch and they were absolutely fantastic. Everyone loved them and asked for more.
Kim
Doesn’t have to be rigid but at the same time still retain the taste of a culture as in this recipe, basil goes well with seafood. The recipe only uses one tablespoon to pan fry so it is alright to include coconut milk. Cooking is creativity and fun after all. Thumbs up to the creator of this recipe.
Ashley Hammond
Been cooking/eating Thai food for many years having owned 3 Thai restaurants in the past and never heard of coconut milk or basil being used in Thai Fish/Shrimp Cakes?
Rasa Malaysia
This Thai shrimp cake recipe is from a cookbook.
Josh
Don’t know how old this comment is, but I recently visited Thailand and had fish cakes at 3 different street stands, and all of them had Thai basil in them – it has quite a distinctive and strong taste. Possibly the Westernised Thai food you’ve eaten.
Lourdes
Is this a recipe that freezes well?
Rasa Malaysia
You can make the shrimp cake and then freeze it, but it’s not the best recipe for freezing.
David
Had the Thai shrimp cakes last night and it is a fabulous recipe. A new personal fav and I very highly recommend. And definitely make the dipping sauce. It is the best part.
Rasa Malaysia
Hi David, Thai shrimp cake is so good!
ingrediant
where is ingrediants list………
Joyce
I feel like there an error in this recipe
Rasa Malaysia
What do you mean? Where is the error?
Elaine
Joyce. You have to scroll down the page until you see click here for recipe. Good luck!
Liza Roman
I’m so glad I found this recipe, it brings back loving memory of my Mother and I chowing down Shrimp cakes at our local Thai restaurant. Thank you ! I can’t wait to try them.